Creamy Ricotta Stuffed Portobello Mushrooms
Portobellos stuffed with ricotta, Parmesan, tomato, herbs and pesto.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
- 1 cup ricotta cheese
- 1 cup shredded parmesan cheese
- 2 garlic cloves minced
- ¼ teaspoon pepper
- 1 tablespoon Italian seasoning
- 2 tablespoons fresh minced parsley
- 4-6 large portobello mushrooms
- ½ cup pesto
Preheat grill to medium heat. In a medium bowl stir together ricotta, parmesan, garlic, pepper, seasoning and parsley. Set aside.
Remove stems and scrape gills from mushrooms while upside down, discard. Fill each with tomato slice and ricotta mixture.
Grill, covered, over medium heat 7-10 minutes, until slightly charred and heated through. Top with desired amount of pesto and serve.
Serving: 1stuffed mushroom | Calories: 359kcal | Carbohydrates: 10g | Protein: 20g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 55mg | Sodium: 733mg | Potassium: 428mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1305IU | Vitamin C: 3.1mg | Calcium: 482mg | Iron: 1.5mg